Quiche Lorraine

I had experimented with new recipe lately, after grabbing loads of ingredients from supermarket last week. And what could be more lovely that making delicious pie and pastry at home? I enjoy every process of rolling and shaping, and of course tasting them.

Quiche refers to custard pie from France, and it has meat and cheese in it. The one I made originated from Lorraine, and I first saw the recipe on Rachel Allen: Bake!. Mine quiche slightly deviates from the classic one, because I’m making a mini version, and if you notices, I used puff pastry instead of short-crust pastry as the base. And it’s not just any puff-pastry, it’s a homemade puff-pastry, oh yeah. I’m going to show you how I made it in coming post.

Ingredient:

  • 1 sheet of puff-pastry,
  • half a onion, sliced
  • 2 strips of bacon, sliced
  • 2 spring onion,
  • some parsley,
  • 1 egg,
  • 100 ml of cream,
  • Parmesan and Cheddar cheese

Cut 6 squares from the puff pastry, and push them gently inside a muffin case. It’s fine if the pastry doesn’t completely cover the base. Put the muffin tray into a 180C oven to blind baking, for 15 minutes.

Heat up a pan with some oil, and start cooking the bacon till crispy. Remove the bacon strips, and toss onion in the remaining oil, cook until soften. Meanwhile, take the pastry out of the oven, and set aside to rest.

In a large bowl, whisk together the egg and cream. Grate in the cheese, well, you decide the amount to put in. Stir in chopped scallion and parsley, and finally the bacon and onion. Season with salt and pepper.

Spoon the mixture onto the puff-pastry, fill the custard up to the brim of the muffin case. Bake in the oven, same temperature, for 15 minutes. The quiche is brown at the edge when out of the oven, but soft still in the middle.

This is such a simple recipe to try, obviously you don’t have to make the puff-pastry, but I urge you to bake it yourself to taste how divine this Quiche Lorraine is. I know this pie may just exceeded the calorie scale with the cream, the cheese and the butter in the pastry, that why I made them in smaller proportion. Well, it doesn’t work for me anyway, but this is way better than eating over-sugary pie.

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